|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed two utensils and a pan of chicken sitting on the hand sink upon arrival. CDI - relocated, cleaned. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed platter of raw chicken (wrapped) stored above platter of ready to eat cream cheese mixture (also wrapped). CDI - chicken removed, cheese platter checked to be sure it was sealed. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried pork carnitas stored under heat lamps and measuring 78F-83F. Explained to PIC that this item must be held either 135F and above or 45F and below. CDI - voluntarily discarded. Explained Time as a Public Health Control to PIC and offered to send template for her to try using this process. She will try it by filling out procedure on the template I emailed to her, then making smaller batches and labeling them for discard after 4 hours. By using this procedure, facility can hold carnitas at any temperature they want. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed poblano mole measuring 71F and salted cooked shrimp measuring 67F. Both items were labeled "Keep refrigerated" and the shrimp specifically said to keep at 38F or below, yet the meat market had them displayed on countertop above display case. CDI - explained issue to PIC, who voluntarily discarded product. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed loose shrimp thawing in the bottom of a preparation sink. Shrimp were not in a container and no water was running. Returned a few minutes later to find water was running but no container was in use. CDI - explained proper procedure to employee. He then got a hotel pan, put the shrimp in it, and placed it in the sink. He turned the cold water on and let it flood the shrimp and overflow the pan. Shrimp maintained 35F throughout. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several live flies in facility. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed meat display case had a dripping condensation line which dripped onto a wrapped tray of raw meat. CDI - meat moved, PIC stated that once cleaning was complete and doors were closed, the dripping would stop. Observed trays of wrapped foods stored on both clean and soiled drainboards of three compartment sink while display cases were being cleaned. During part of this time, an employee was using the sinks for washing utensils. CDI - had employee stop, moved food to clean location, educated PIC. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one lid broken on Dumpster. PIC called for repair/replacement. |